Onion Soup With Fontina And Thyme Everyday Italian Recipes

ONION SOUP WITH FONTINA AND THYME (EVERYDAY ITALIAN)

Steps:

• In a medium, heavy saucepan, heat the olive oil over medium heat.
• Add the onions, salt, and pepper.
• Cook, stirring occasionally, until the onions are tender. (10 mins).
• Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins).
• Divide soup between the 4 oven-proof ramekins.
• Divide the cubed bread among the ramekins.
• Top each with slices of fontina cheese.
• Place under the broiler, until the cheese is golden and bubbly (4 mins).
• Serve immediately.

TUSCAN WHITE ONION SOUP WITH CROSTINI

Steps:

• Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
• For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
• For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
• To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.

ONION SOUP WITH FONTINA AND THYME

Steps:

• In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
• Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

ITALIAN ONION SOUP

Steps:

• In 12-14-inch skillet, heat oil over medium-high heat.
• Add garlic; cook and stir until garlic begins to brown but not burn.
• Stir in onions and salt.
• Cook about 7 minutes.
• Reduce heat to medium.
• Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
• Stir in sage and vinegar.
• Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
• Stir in broth.
• Simmer over medium heat 10 minutes, stirring occasionally.
• Meanwhile, set oven control to broil.
• Sprinkle bread with cheese; place on cookie sheet.
• Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
• Place 1 slice of bread on each serving of soup.

ITALIAN CHICKEN AND FONTINA SOUP

Steps:

• Place chicken breasts in a large pot; cover with water. Bring to a boil; reduce heat and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Drain and cool until easily handled, about 10 minutes. Cut into chunks.
• Heat olive oil in a Dutch oven over medium heat. Add onion, shallot, and garlic; cook and stir until translucent and soft, but not browned, about 10 minutes. Stir in flour until combined.
• Pour chicken broth into the Dutch oven. Add rosemary sprigs. Bring to a boil; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Discard rosemary sprigs.
• Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.

ITALIAN-STYLE ONION SOUP

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.